Dry Potato Curry

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“I found this delicious recipe in the Margaret Fulton Cookbook. I didn't have any mustard seeds, so subbed a teaspoon of English mustard; and subbed a teaspoon of curry powder for the garam masala. We had it with a Thai red prawn curry and steamed rice, but it is often served as a main dish for vegetarian meals. Edited 16 December to include salt and paprika in ingredients.”

Ingredients Nutrition


  1. Heat ghee in large saucepan and fry mustard seed until it pops.
  2. Add onion, fresh coriander, turmeric, chili powder, paprika and salt.
  3. Mix well and then stir in the potatoes.
  4. Stir for a few minutes, sprinkle with about 1/2 cup of water, turn heat very low, cover and cook for 25-20 minutes or until potatoes are done.
  5. Shake saucepan occasionally to prevent sticking.
  6. Add garam masala and lemon juice about 10 minutes before the end of the cooking time.

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